Categories: Poultry- Turkey

Ingredients

• 1 turkey or turkey breast (about 1 1/2 Lb. per person, more if you want leftovers)
• Olive oil or melted butter
• kosher salt and ground black pepper

Directions

1. Heat oven to 450 degrees.

2. Lay turkey breast-side down on a work surface. Using poultry shears, remove back bone by cutting along both sides beginning at tail end. It will take some force to cut through some of the bone; be sure to keep the bird on a steady work surface.

3. Set backbone and any giblets aside for stock or gravy.

4. Open up the turkey and use the tip of a knife to score alongside the keel bone (the dark, oblong bone in the middle of the breast). This makes it easier to flatten the bird.

5. Cut away any large pieces of fat and excess skin. Remove only the skin that is not covering flesh.

6. Turn breast side up. Using the heels of you hands, press firmly down on the breast. You should feel and hear a crack as the breast bone breaks.

7. If working with a whole bird, pull the thighs outward so the turkey lies flat, with the wings facing inward. Tuck the wing tips under to secure.

8. Place the turkey on a sturdy, rimmed baking sheet. Drizzle turkey with olive oil or melted butter. Sprinkle generously with salt and pepper.

9. Roast, rotating sheet halfway through until an instant- read thermometer inserted into the thickest part of the bird reaches 165 degrees- 1 to 2 hours, depending on size of turkey. Let stand 20 to 30 minutes before carving

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